Pumpkin Sage Ravioli
Serves 4. Recipe is by Helana Brigman. The recipe below calls for a simple pumpkin filling, but you can add even more seasonal variety to the dish by halving the filling with a serving of mashed acorn squash. Note: You will need a ravioli press to make the homemade pasta.
For the pasta:
3½ cups all-purpose flour (more for rolling)
1 tsp. olive oil
1 tsp. salt
5 large eggs
For the filling:
1 cup pumpkin purée
1 cup Parmesan, shredded
1 tsp. nutmeg
2 tsps. finely chopped sage
Salt and pepper, to taste
For the sauce:
1 stick butter, salted
¾ cup cream
¾ cup Parmesan
1 tsp. finely chopped basil
1 tsp. finely chopped sage
Salt and pepper, to taste
Toasted pumpkin seeds, to garnish
1. To prepare the pasta: In a standing mixer, attach the dough hook and combine flour, olive oil, salt, and eggs for three minutes until a dough ball forms. Cover and allow dough to rest for 30 minutes at room temperature.
2. While dough is resting, make the filling by combining all ingredients in a large bowl. Add more salt and pepper if necessary.
3. Using a rolling pin or a well-floured surface, roll out dough as thinly as you possibly can. It’s essential that when making ravioli, you do a single rollout, otherwise any reused dough will be tough and so will the ravioli. Place evenly spaced teaspoon size dollops of pumpkin filling over half of your sheet of dough.
4. Carefully fold the other half of the dough over the filling and press down the edges making a note of where each dollop is placed. Using a single ravioli press or overturned glass, punch out individual pieces. Transfer to a plate lined with parchment paper and repeat until all of the dough has been used.
5. Bring a pot of salty water to a boil and add ravioli. Boil until al dente, which will take longer given the thickness of this particular pasta. For me, this step can take as long as 15 minutes. When dough is soft to the touch, but still firm, it is done.
6. Prepare the sauce by melting butter in a small saucepan and whisk cream, Parmesan, salt, pepper, basil, and sage to combine.
7. Strain ravioli and serve with sauce. Garnish with toasted pumpkin seeds and sprinkles of fresh Parmesan, basil, and sage.